So I am currently immersed in Dr. Cate Shanahan’s “Deep Nutrition” and have been interested in trying out some dishes with the wonder-organ; lamb’s liver. In case you haven’t heard, liver is the new fidget spinners…or something. It’s what all the kids are talking about. The word is that, in our health-obsessed world, organ meats are making a come back. And why not?! Liver packs a hearty Active Vitamin A-shaped punch, it’s a superb source of lean protein, it’s jammed-packed with B vitamins (particularly B12) and is high in iron and trace elements.
Now…before we go any further with this recipe…hear me out because I, like you, endured a childhood of liver-related experimentation from a well-intentioned Mum. This generally involved me sitting staring at a plate of ever-cooling soggy liver, coated in flour and fried with onions. A cruel and tragic fate for such a beneficial organ, whose soul reason for being was to make its world a better place. I promise you this recipe is different. It’s tasty, easy, colourful and ridiculously nutritious.
Admittedly the texture of liver is something that you might strugs with initially, but I genuinely believe that with the right treatment and flavouring it’s so very rewarding. Stick with me on this. I would not lead you astray.
The bits (serves 2):
- Lamb’s liver (I used about 300g, which for 2 people was just a little too much…depends how hungry you are!)
- Soy Sauce (a hearty glug – enough to cover the liver)
- Fish Sauce (a couple of good splashes)
- Rice vinegar (or apple cider works too – 2 tablespoons)
- Honey (1 tsp)
- Garlic (5 / 6 cloves)
- Good knob of ginger
- Onion (medium sized – I used purple here for a bit of colour)
- Pak choi (one head roughly chopped)
- Asparagus (5 / 6 spears roughly chopped)
- Basmati Rice. Full disclosure…I am ricely-challenged. I can’t cook it, and after a long day at work I won’t even try. I use a packet but if you want to Martha Stewart that shit…go ahead, Queen. That’s why I love you.
- Finely dice the garlic and ginger. Separate into portions roughly sized 2/3 & 1/3.
- Chop the lamb into thin slivers.
- Mix the sauces, vinegar and honey with the 2/3 garlic & ginger.
- Combine the liver and marinade in a bowl; ensuring that all the liver is covered. Leave this for at least 30 minutes. It might change colour and go slightly darker with time. Don’t panic. That’s ok.
- While your lamb is marinading use the time to chop your veggies and update your Instagram story. YASS! Liver is LIT AF!
- When the lamb is done marinading chuck into a medium heat pan with a little oil. Retain the marinade for later.
- Cook the lamb on a medium heat for 8 / 10 minutes. It will begin to sweat out a little blood (like the photo). Again, don’t worry. That’s normal! By this stage your kitchen will be smelling wonderful.
- Remove the lamb from the heat and put to one side.
- Fry the onions until soft. On a low to medium heat, add your asparagus, the last 1/3 garlic & ginger and the leftover marinade. Don’t let it heat so much that it dries out. If that happens, just throw a little water back onto the pan to keep the situation moist.
- At this stage you can add your rice to the mix with the pak choi. Stir it all up until all elements are heated evenly and coated in the yummy marinade saucey goodness.
- Add the lamb back into the mix and stir together well.
- Serve this dish quickly as it won’t like sitting around too long or it will lose its colour. Sprinkle with sesame seeds. Delicious!
As always, if you give it a go let me know how it went for you! This is a seasonal Spring recipe so your body will thank you for the micro and macro nutrients.